Banana Muffins: A Delightful Treat
Discover the joy of homemade Banana Muffins, a perfect blend of sweetness and moisture that makes for a delightful breakfast or snack option. These muffins are not only easy to make but also a great way to use up overripe bananas, turning them into a delicious treat that’s loved by both kids and adults alike.
Why You’ll Love These Muffins
- Simple Ingredients: Made with everyday kitchen staples.
- Quick Preparation: Minimal prep time required, making it an easy recipe for busy mornings.
- Customizable: Easily add your favorite mix-ins like nuts or chocolate chips for an extra special touch.
- Healthy Option: Can be made healthier with whole wheat flour or by reducing the sugar.
Tips for Perfect Banana Muffins
Ensure your muffins come out perfectly every time with these simple tips:
- Use overripe bananas for the best sweetness and moisture.
- Avoid overmixing the batter to keep the muffins light and fluffy.
- Fill the muffin cups evenly to ensure uniform baking.
- Test for doneness with a toothpick inserted into the center of a muffin; it should come out clean.
With these tips and your love for baking, you’re set to create the most delicious Banana Muffins that will have everyone asking for more. Happy baking!
Banana Muffins
Description
Discover the joy of homemade Banana Muffins, a perfect blend of sweetness and moisture that makes for a delightful breakfast or snack option. These muffins are not only easy to make but also a great way to use up overripe bananas.Ingredients
Instructions
-
Preheat Oven
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
-
Combine Dry Ingredients
In a large bowl, whisk together the flour, baking soda, and salt.
-
Mix Wet Ingredients
In another bowl, beat the melted butter, sugar, eggs, and vanilla extract until smooth. Add the mashed bananas and mix well. -
Combine Wet and Dry Ingredients
Fold the banana mixture into the flour mixture until just combined. Do not overmix. Gently fold in the walnuts or chocolate chips if using.Overmixing will result in dense muffins. -
Bake
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Serving Size 1 muffin
Servings 12
- Amount Per Serving
- Calories 200kcal
- Calories from Fat 70kcal
- % Daily Value *
- Total Fat 8gg13%
- Saturated Fat 4gg20%
- Trans Fat 0gg
- Cholesterol 35mgmg12%
- Sodium 200mgmg9%
- Potassium 120mgmg4%
- Total Carbohydrate 29gg10%
- Dietary Fiber 1gg4%
- Sugars 15gg
- Protein 3gg6%
- Vitamin A 200IU IU
- Vitamin C 2mg mg
- Calcium 20mg mg
- Iron 1mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Feel free to customize these muffins with your favorite mix-ins like nuts or chocolate chips for an extra special touch. Using overripe bananas will give the best sweetness and moisture.
banana, muffins, breakfast, snack, homemade
User Reviews
This banana muffin recipe seems like a great way to use up those overripe bananas that always end up sitting on my counter. I like how simple and quick it seems—perfect for a busy weekday when I don’t want to spend too much time in the kitchen. I noticed there aren’t any fancy ingredients, which is always a plus because it means I don’t have to run to the store. That said, I’m curious about the texture—are these light and fluffy, or do they lean more toward the dense side? I feel like adding some mix-ins like walnuts, raisins, or even shredded coconut could make them a bit more exciting. The mention of not overmixing the batter is a good reminder, especially since I tend to get carried away with stirring. Overall, it looks like a solid recipe, but I’m not sure it stands out from other banana muffin recipes I’ve seen. I might try it just to see how it compares!
This banana muffin recipe seems like a great way to use up those overripe bananas that always end up sitting on my counter. I like how simple and quick it seems—perfect for a busy weekday when I don’t want to spend too much time in the kitchen. I noticed there aren’t any fancy ingredients, which is always a plus because it means I don’t have to run to the store. That said, I’m curious about the texture—are these light and fluffy, or do they lean more toward the dense side? I feel like adding some mix-ins like walnuts, raisins, or even shredded coconut could make them a bit more exciting. The mention of not overmixing the batter is a good reminder, especially since I tend to get carried away with stirring. Overall, it looks like a solid recipe, but I’m not sure it stands out from other banana muffin recipes I’ve seen. I might try it just to see how it compares!